Ingredients
Scale
- 2 Tbsp coconut oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 1 tsp sea salt
- ¼ tsp pepper
- 2 carrots, sliced into coins
- 3 celery sticks, sliced
- 1 cauliflower head, chopped
- 4 cups parsnips, sliced into coins
- 6 cups of water
Instructions
- Add the oil in a large pot over medium heat.
- Add onion and garlic and cook until onion is translucent, about 5 minutes.
- Add the cumin, sea salt, pepper and stir until onions and garlic are covered.
- Add the carrot, celery, cauliflower and parsnip and then stir to combine all ingredients.
- Pour water over ingredients, cover and bring to a boil.
- Once boiling, turn down the heat and let simmer for 30 minutes.
- Once the vegetables are tender, transfer to a vented high-speed blender or food processor and blend until soup is pureed. You may have to do this in batches depending on the size of your appliance. You can blend the ingredients slightly if you would like it to be chunky soup.
- Once blended, pour into another pot and stir before serving. Enjoy!
- Prep Time: 20 mins
- Cook Time: 35 mins